PICKLES

1. PICKLES

2. 4 General Types… Fresh Pack Fermented Fruit Pickles Relishes

3. Ingredients produce • water • salt • vinegar • sugar • spices

4. pickling variety • 1 -2 inch cucumbers for gherkins, 3 – 5 inch for dills • unwaxed • process within 24 hours of harvest • sort and wash well • trim 1/16 inch slice from blossom end

5. softened water is best

6. pickling or canning salt • anti-caking materials can make brine cloudy • do not alter amounts for fermented products • concentrations can be altered for quick pack pickles

7. 5% acidity • white or cider • no homemade • do not dilute or decrease amount

8. white or brown • substitutes not recommended

9. use fresh whole spices • powdered spices will cloud brine • tie loosely in clean cheesecloth bag • garlic and dill

10. Firming Agents • Grape leaves • Alum • Lime (calcium hydroxide) • Pickle Crisp (calcium chloride)

11. Equipment

12. Hot Water Bath Canner processes foods at 212˚F used only for high acid foods fruits, pickles 2 Types of Canning Pressure Canner processes foods at 240˚F or 250˚F used for low acid foods meats, vegetables

13. Lids • use 2-piece lid with a self-sealing lid and ring • use lids within 1 year of purchase • follow manufacturers directions in preparing lids for use • do not use old, dented, deformed lids

14. Jars • use threaded home-canning jars with 2-piece lids • free of cracks and chips • wash empty jars in hot soapy water and rinse well before use • if your process time is under 10 minutes in a water bath canner, jars must be pre-sterilized – full rolling boil for 10 minutes

15. Tips for Quality • soak cucumbers in ice water 4 – 5 hours before pickling • allow 3 – 5 weeks for flavor to develop • low temperature pasteurization

16. Common Pickle Questions • Omitting salt • Using artificial sweeteners • Blue garlic • Signs of spoilage • Burpless cucumbers • Shriveled pickles

17. Sauerkraut

18. Ingredients

19. stoneware crocks large glass jars food-grade plastic containers no metal line a questionable container with a heavy food-grade plastic bag Containers large enough to allow several inches of space between the top of the food and the top of the container

20. How to… • Containers, plates and jars to be used for fermentation must be washed with soapy water and rinsed well with very hot water • Make brine with cold or room temperature soft water. Measure carefully! • Vegetables must be covered with 1 -2 inches brine • Plate & 2 or 3 quart jars filled with water • Brine filled bag (1 ½ T salt per quart water) • Cover container with a clean, heavy towel

21. How to… • Keep at 65° – 80°F. • Remove scum every day or two for plate method. • Brine bag should not be disturbed until normal fermentation is complete (bubbling ceases) • During first week, kraut sometimes produces a “rotten” odor. Don’t throw it out! • Generally complete in 2 to 4 weeks. Taste to determine

22. Common Kraut Questions • Omitting salt • Red cabbage • Pink color

23. Approved Resources Wisconsin Safe Food Preservation Series www.wisc.edu/foodsafety/ Ball Blue Book (1997 edition or later) USDA Complete Guide to Home Canning & National Center for Home Food Preservation www.uga.edu/nchfp So Easy to Preserve www.uga.edu/nchfp